FGs' Favorite Recipes

[K.Snyder]

Sunshine

The best homemade Irish cream Liqueur

The recipe below was kindly privided by a friend, is the only one I've made myself and is pretty darned good.! You can vary the whiskey, cocoa and coffee content to suit your own taste, but these amounts seem to work well.

1 cup (8 oz) whipping or heavy cream
1 teaspoon vinilla estract or vnilla essence
3/4 (6 oz) cup Irish Whiskey
1/2 cup (4 0z) good black coffee
2oz good unsweetened dark chocolate
14 oz can sweetened condensed milk

In a sausepan, warm the condensed milk. Add the chocolate and stir untill fully dissolved. Do not boil. Allow this mixture to cool completely then put everything in a blender and zap it for about 15-20 seconds. Drink.

This will keep for 4 o 6 weeks in a tightly sealed bottle in the fridge, though it's unlikely to hand around that long. Shake the bottle gently before use.

[K.Snyder]

kazalala

heres my hubs version of the curry he makes,,, its more or less guessing on the amounts as like me he dont really measure and just adds to taste. Im sure you will do the same,, have a taste when its nearly done and add anything you think needs a bit more. The one thing hubs usually finds it needs more of is usually salt. Anyway once you do it you can adapt to your own tastes really.


In a big pan,,, put two large chopped onions, a cup and a half of water(mug) , one heaped tablespoon of plain flour and about three tablespoons of vegetable oil. bring to the boil then turn down to simmer, stirring so the flour dont go lumpy. While this is simmering add two and a half teaspoons of cinnamon, salt(say nearly a teasoon), a good shaking of white and black pepper and half a teaspoon of garlic granules (or you can add some fresh garlic if you like). Let it simmer for about 15 to 20 mins till onions are soft, then add another cup of water, your preffered choice of meat, we also add potatoes,, dont matter if they are new or old but we like them in the curry. Bring it back to the boil, then add more water enough to cover the meat and potatoes,,bring to boil again, then add two teaspoons of cayennne pepper, a teaspoon of chilli powder,and about 3 heaped tablespoons of curry powder,,(a good named one like sharwoods or something, depends on how hot you want it what type,, madras, vindaloo,, mild etc.). Simmer for 30 minutes stirring occasionally, then turn off the heat and cover with a lid, and leave to stand for a good while,,,we usually make it the night before we have it as it always seems better the next day,

[K.Snyder]

sunny104

Fish Taco's for Ducky

I don't measure anything and I just use whatever ingredients sound good at the time so you all can make any version of this easily.

fish taco's:

warmed soft corn tortillas
grilled Tilapia
topped with shredded cabbage and salsa

I usually use mangos for the salsa but if they're not in season I substitute peaches or nectarines.

salsa recipe:

mango
sweet yellow bell pepper
jalapeno
onion
garlic
cilantro
fresh lime juice
salt
and I add a splash of vinegar because I like the flavor it adds.
chop everything really small and let it sit in the fridge for at least a couple of hours so all the flavors can mix together.

[K.Snyder]

Annie1

Spiced Chicken


Serves 2

Ingredients
2 part-boned chicken breasts, skin on

½ teaspoon sea salt

1 small clove garlic

1 heaped teaspoon ground ginger

1 heaped teaspoon ground turmeric

1 dessertspoon groundnut oil or other flavourless oil

1 small onion, chopped

7 fl oz (200 ml) half-fat or full-fat crème fraîche

1 heaped tablespoon medium curry powder

a few fresh coriander sprigs, to garnish

Pre-heat the oven to gas mark 4, 350ºF (180ºC).

Begin by placing the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will break down into a purée. Next, add the ground ginger, turmeric and the oil, and using circular movements, really work all the ingredients together until you have a thick brown paste.

Next, scatter the chopped onion in the middle of a small roasting tin and then, holding one of the chicken breasts in your hand and using a spatula, smear half of the paste over both sides of the chicken breast and then place it on top of the onion before doing exactly the same with the other. Now transfer the tin to the oven and cook the chicken on the middle shelf for 30 minutes.

Meanwhile, in a jug, whisk together the crème fraîche and the curry powder. Then, when the chicken has had its cooking time, spoon the crème fraîche over the chicken breasts and cover the tin with foil before returning it to the oven for a further 30 minutes. I like to serve this with spiced basmati rice and add a few coriander sprigs for a garnish.

[K.Snyder]

Annie1

CHICKEN AND LEEK BAKE

Ingredients:
20z butter
2 leeks, sliced
2 sticks celery, sliced
4 cooked chicken breasts cubed
295g can Condensed Cream
of chicken soup
2 pkts of crisps(cheese and onion or plain)
4oz chedder cheese grated.

Method:1 Pre-heat oven to 190oC(350oF,Gas5)
Meanwhile heat a frying pan, add butter and stir-fry
leeks and celery for about 10 mins. Add chicken
and stir fry for a couple of minutes.
2. Stir in soup and transfer to 2.1/2pt
oven proof dish.
3. Top with crushed crisps and cheese
and bake for 30mins

Service with side salad and hot garlic bread!

[K.Snyder]

Annie1

Spicy Shrimp Recipe
:
1 tablespoon butter
1 1/2 cups long-grain white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 3/4 cups beef broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
dash Tabasco sauce
1 to 1 1/2 pounds medium to large shrimp, peeled and cleaned
1 can or jar (4 ounces) mushrooms, drained
2 tablespoons fresh minced parsley
2 to 3 tablespoons finely chopped green onion
PREPARATION:
In a large saucepan, melt butter over medium-low heat. Add rice, onion, and green pepper. Cook, stirring, for 3 minutes. Add beef broth, salt, pepper, and Tabasco sauce. Add shrimp, mushrooms, and parsley. Cook for 5 to 10 minutes longer, until shrimp is cooked. Transfer to a serving bowl and top with chopped green onions.
Serves 6 to 8.

[K.Snyder]

qsducks

ROASTED POTATOES

5 large red bliss potatoes, sliced into bite sized pieces
1 zucchini, sliced & quartered
1 red pepper, sliced & quarted
2 cloves garlic, minced
1 small onion, minced
Rosemary (I use about a handful)
Olive oil

Boil potatoes for 20 min. until soft...drain. Pour some olive oil onto a roasting pan. Place potatoes on pan and just sprinkle all the ingrediants on top of the potatoes. Either oven bake for 20 min or so or grill for about 15-20 min. Turn the potatoes once.

[K.Snyder]

Zapata

Cousin Betty Lou's Baked Chicken Salad

2 c. shredded cooked chicken
2 c. celery, sliced thin
2 c. water chestnuts, sliced
2 c. mayonnaise
2 10 3/4 oz. cans cream of chicken soup
4 tsp. lemon juice
4 tsp. onion, finely chopped
1 tsp. salt
1 tsp. black pepper
1 c. sliced or slivered almonds
1 c. grated cheddar cheese
3 c. seasoned bread crumbs

Mix all the ingredients except the bread crumbs. Put into a lightly buttered 9"x13" pan. (I always use glass baking dishes.) Bake in preheated oven at 350 until it's bubbly about 45 min.

[K.Snyder]

qsducks

Am making this for the kids tomorrow morning for brekkie...easy to make & will pop into the oven inthe am.

4 crescent rolls
Nutella
4 pieces of vanilla chocolate

Slice crescent rolls sideways, spread nutella on the bottom half & place vanilla chocolate on top....roll in aluminum foil. Heat oven to 350F & bake for 10 min.

[K.Snyder]

hoppy

! empty mug.

Fill 1/4 with tomato juice
Dash of tobasco sauce
Fill with beer of choice.
Drink.
Refill
drink
refill
drink
refill
drink
urinate
refill
drink
etc.

Editor: Quit when you've had too much to drink!